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Mexican Rice Recipe

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This recipe for Mexican Rice, by , is from My Family's Best! A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Esther Clamp
Added: Sunday, October 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 Tablespoons Olive Oil
1 Cup Rice
½ Cup Chopped Onion
1 or 2 Cloves of Garlic (minced or chopped)
1 Teaspoon Salt
½ Teaspoon Pepper
1 Teaspoon Cumin
1 14 Oz can chopped tomatoes
2 Cups Chicken Broth
½ Bunch of Cilantro

Directions:
Directions:
In a 4-qt stainless steel pot or a large skillet w/cover – slowly brown the rice in olive oil over medium heat. Make sure the rice is evenly browned to a golden color. It’s a slow process, but worth the effort. After the rice is browned, add the chopped onions and allow to sauté until they are translucent. At this point add the garlic, salt, pepper and cumin. Stir this around until the spices are sautéed. Don’t let the garlic get brown because it will get bitter. Add the canned tomatoes, stir, cover, and allow the rice to absorb the flavor for about a minute. Uncover and add the chicken broth. Turn up the heat to high and bring to a fast boil. When it’s boiling, add a bunch of cilantro. (What I do, is take however much I want, tie it in a knot and drop into the boiling broth. Then, before I serve the rice – I pick out the cilantro.) After adding the cilantro, cover and turn the heat down to simmer and allow to cook for 20 to 25 minutes. Do not remove the cover during the cooking time – if you do, you lose steam you need to properly cook the rice. At the end of 20 minutes, turn off the heat. It’s ready. If you don’t uncover, it will stay hot for a long time.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is the best rice you will ever have! I grew up on this stuff.

 

 

 

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